In order to establish a comprehensive evaluation system for quality of Chinese cabbage, 28 Chinese cabbage cultivars or inbreeds were selected as ex- perimental materials to identify the raw and cooked taste and determine the nutrient component contents, and the subjective factors （taste） and objective factors （nutrient component contents） influencing the sensory quality of Chinese cabbage were ana- lyzed by multiple regression and path analysis. The results showed that two regres- sion equations were obtained： yr （raw quality）=0.310 3＋0.254 0xl （juiciness）＋0.176 2 x2 （sweetness）＋0.221 6x3 （crispness）＋0.319 9x4 （flavor）; Yc （cooked quality）=0.204 4＋ 0.250 9 xs （residue）＋0.246 9x6 （cooked sweetness）＋0.182 5x7 （softness）＋0.323 lx8 （cooked flavor）. The path analysis results showed that among the sensory indices, the total coefficients of sweetness and juiciness were 0.445 3 and 0.427 6, respec- tively. It indicated they were the main factors affecting the raw quality of Chinese cab- bage, followed by flavor and crispness. Sweetness, with total coefficient of 0.515 2, showed the greatest effect on the cooked quality of Chinese cabbage, followed by residue, cooked flavor and softness. The effects of nutrient component contents on the sensory quality of Chinese cabbage were further analyzed, and the regression equa- tions were obtained： y, =-32.192 0＋0.389 3xw （moisture content）＋1.169 8x~ （soluble sugar content）; Yc = 7.497 1＋0.732 6xs - 5.668 8x, （organic acid content）-2.176 3x~ （crude fiber content）. The standardized regression coefficients of soluble sugar con- tent were all highest with the value of 0.580 7 in the raw quality regression equa- tion and 0.325 0 in the cooked quality one, indicating that among the six nutrient components, the soluble sugar content was the main factor affecting both raw and cooked quality of Chinese cabbage. This study will provide certain basis for quality evaluation, selection and breeding of hi
